Southwest Guacamole; *
      4    Poblano Chiles; **

      1    Onion; Medium, Cut in halves

      1 lb Center Loin Roast; ***

      1    Clove Garlic; Finely Chopped

      2 tb Vegetable Oil

      2 tb Tomato Paste

      1 tb Red Wine Vinegar

    1/4 ts Salt

  1 1/3 c  Italian Plum Tomatoes; ****

           Flour Or Corn Tortillas
           Dairy Sour Cream
  *      See Sowest 3 for recipe.
  **     Chiles should be roasted and peeled (See Sowest 1 for directions)
         and seeded.
  ***    Roast should be boneless and cut into 2 X 1/4-inch strips.
  ****   Use 1/2 lb of fresh Italian Plum Tomatoes, finely chopped.
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  Prepare Southwest Guacamole; set aside.  Cut chiles and onion halves
  lengthwise into 1/4-inch strips.  Cook pork, chiles, onion and garlic in
  oil in a 10-inch skillet over medium heat, stirring occasionally, until
  pork is no longer pink, about 12 minutes.  Stir in tomato paste, vinegar,
  salt and tomatoes; cook until hot.  Serve with tortillas, Southwest
  Guacamole and sour cream.